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Artichoke, Pesto & Sun-Dried Tomato Pizza With Three Cheeses

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.5604
Energy (kCal)486.52
Carbohydrates (g)22.1814
Total fats (g)32.6032
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450. | 2. Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order. | 3. Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using. | 4. Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends). | 5. Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza dough 12 inches - - - -
    mozzarella cheese 1 cup shredded - - - -
    parmesan cheese 1/2 cup shredded 148.0 16.0 16.0 2.0
    chicken breast 1 -2 grilled sliced 0.0 0.0 0.0 0.0
    artichoke heart 1 can quartered - - - -
    sun tomato 1/3 cup sun-dried chopped - - - -
    ricotta cheese 1/4 cup 107.88 1.8848 6.9812 8.0476
    red pepper flake 1/2 tablespoon - - - -
    basil pesto 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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